Pineapple Upside-Down Cake

Recipe Ingredients

		For The Topping
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted
3/4 cup	120g / 4.2oz	Light brown sugar - (firmly packed)
1		Fresh pineapple - cored, peeled,
		For The Cake
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - at room temperature
2/3 cup	131g / 4.6oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1 teaspoon	5ml	Vanilla
3/4 cup	177ml	Milk

Recipe Instructions

In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan. Cut the pineapple into 1/2-inch slices and then into 6 wedges. You should have about 3 cups. Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.

Preheat the oven to 350 degrees.

In a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture light and fluffy, add the eggs, one at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and carefully invert the cake onto a plate.

Serve the cake warm or at room temperature with the whipped cream or ice cream.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8838 broadcast 03-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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